Roasted Eggplant

Stuffed with Spicy Beef*

By: Co+op

Total Time: 1 hour; 40 minutes active

Servings: 2

If your collection of eggplant recipes is in need of a refresh, add this delicious dish to your repertoire. By scoring and roasting the eggplant with plenty of olive oil, you create a butter-soft, caramelized bed for a warmly spiced ground beef. The parsley and pomegranate arils add textures and color to the dish.

Ingredients

1 medium Italian eggplant

4 tablespoons extra virgin olive oil, divided

Salt and pepper

3 cloves garlic, divided

1/2 cup plain yogurt

Beef filling

1 large onion, finely chopped

1/2 pound ground beef

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 cup fresh parsley, chopped

1/4 cup pomegranate seeds (optional)

Preparation

Preheat the oven to 425 F. Slice the stem from the eggplant, then cut in half lengthwise. Place cut side up on the cutting board and use the tip of the knife to score the flesh of the eggplant, almost to the skin, in a diamond pattern. Place skin side down on a sheet pan and drizzle with one tablespoon of olive oil, rubbing to coat (make sure to get into the cuts). Sprinkle with salt and pepper, then turn to place cut side down.

Roast the eggplant for 25 minutes, until very tender. Use a metal spatula to turn the eggplant, drizzle the skin side with another tablespoon of olive oil, and roast again for 20 minutes. Cool on a rack.

While the eggplant is in the oven, make the sauce. In a medium bowl, use a garlic press to press one clove of the garlic, then add one tablespoon of the olive oil and the yogurt, and season with salt. Reserve.

In a large saute pan, over medium-high heat, drizzle the remaining tablespoon of olive oil. Add the onion and stir, then saute over medium heat for 10 minutes, stirring frequently. Crumble in the ground beef. Press the remaining garlic over the beef. Sprinkle over the cumin, oregano, pepper flakes and salt.

Stir and cook the meat, breaking it up with your spatula. When the beef is well-browned, remove from heat.

To serve, spread half of the yogurt sauce on each plate, then place an eggplant half on the yogurt. Distribute the beef mixture over the eggplant. Sprinkle with parsley and pomegranate arils to serve.

Serving Suggestion

*Substitute ground turkey, chicken or a meat substitute, if you wish, and serve with rice and a simple salad with vinaigrette.

Nutritional Information

590 calories, 40 g. fat, 95 mg. cholesterol, 720 mg. sodium, 33 g. carbohydrate, 12 g. fiber, 27 g. protein

Grilled Japanese Eggplant

By: Co+op

Total Time: 30 minutes; 15 minutes active

Servings: 4-6

Ingredients

4 tablespoons red miso

4 tablespoons mirin (sweet rice wine)

4 tablespoons tamari

2 tablespoons brown sugar

Vegetable oil

6 medium Japanese eggplants

Preparation

In a small saucepan, whisk the miso, mirin, tamari and sugar. Place the pan over medium heat and whisk as the mixture comes to a boil. Cook, stirring, just to thicken slightly. Let cool.

Trim the stem ends from the eggplants and halve each lengthwise. Use the tip of the knife to cut slashes in the flesh of each eggplant, cutting almost to the skin but not through it. Brush lightly with oil. Preheat a grill pan or grill. When hot, place the eggplants on the grill, cut side down. Cook for about 3 minutes, until the eggplant is marked and softened on that side. Flip the eggplant pieces cut side up, and drizzle with the miso sauce, using a brush to spread the sauce to the edges. Cook for another 3 minutes, until the eggplant is fork tender and the sauce is bubbling. Serve hot.

Serving Suggestion

These are a great izakaya-style appetizer, or chop coarsely and add to a bowl of hearty udon noodles. Make extra miso sauce, and use as a dressing for a cold grilled eggplant udon noodle salad, served with chopped scallions on top.

Nutritional Information

100 calories, 1.5 g. fat, 0 mg. cholesterol, 1350 mg. sodium, 19 g. carbohydrate, 7 g. fiber, 5 g. protein

Roasted Ratatouille

By: Co+op

Total Time: 40-45 minutes

Servings: 4-6

Roasting brings out the flavor intensity of the vegetables and brings new excitement to this traditional French dish.

Ingredients

1 eggplant (about 1 pound), chopped into 1 1/2 inch pieces

2 zucchini (about 3/4 pound), chopped into 1 1/2 inch pieces

1 bell pepper, chopped into 1 1/2 inch pieces

1 pint cherry tomatoes

1/2 large red onion, chopped into 1 1/2 inch pieces

Marinade

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon tomato paste

1 teaspoon dried basil

1 teaspoon sea salt

1/2 teaspoon dried thyme

1/2 teaspoon black pepper

1/2 teaspoon dried rosemary

1/4 cup red wine

3 cloves garlic, minced

Preparation

Preheat the oven to 400°F. In a large mixing bowl, stir all marinade ingredients together. Toss the chopped vegetables with the marinade and let sit for 30 minutes to an hour. Place vegetables and marinade on a large sheet pan and roast in the oven for 30-40 minutes, stirring every 15 minutes, until vegetables look roasted and are tender.

Serving Suggestion

Serve as a side dish or with couscous.

Nutritional Information

78 calories, 1 g. fat, 0 mg. cholesterol, 177 mg. sodium, 15 g. carbohydrate, 4 g. fiber, 4 g. protein

Baba Ganouj

By: Co+op

Total Time: 1 hour 15 minutes; 15 minutes active

Servings: 4

Serve this popular dip with pita bread, olives and veggies or alongside dishes like tabouli, fattoush and falafel.

Ingredients

1 large eggplant (about 1 1/2 pounds)

1 garlic clove, peeled and minced

3 tablespoons tahini

3 tablespoons lemon juice

1 tablespoon olive oil

1/2 teaspoon ground cumin

1/2 teaspoon salt

Pinch of cayenne (optional)

1-2 tablespoons fresh parsley, minced

Preparation

Preheat oven to 375°F.

Prick the eggplant in several places with a knife or fork. Place on a baking sheet and roast the eggplant in the oven for 45 minutes to an hour, turning it occasionally. Remove from oven when the eggplant soft and collapsing and the outside is blackened. Place the eggplant in a bowl and set aside until it is cool enough to handle.

While the eggplant is cooling, mix all of the remaining ingredients in a large bowl.

When eggplant is cool, remove and discard the blackened skin and any excess liquid that has accumulated in the bowl. Mash the flesh with a fork (or finely dice with a knife, add to the remaining ingredients and blend well). Serve with warm pita bread.

Serving Suggestion

Serve this popular dip with pita bread, olives and veggies on Mediterranean mezze (appetizer) platter, or alongside other Middle Eastern dishes like tabouli, fattoush and falafel.

Nutritional Information

144 calories, 10 g. fat, 0 mg. cholesterol, 315 mg. sodium, 13 g. carbohydrate, 7 g. fiber, 4 g. protein